Hotel Flor the Dan Restaurant
905 N Florida Ave, Tampa, FL 33602 · Permanent Food Service · License 3917136
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. liquid egg 46°F liquid egg 46°F raw salmon 48°F cut tomatoes 44°F butter 48°F cut ham 44°F cook sausage 44°F manager moved to walk in cooler
How the score was calculated
- Starting score100
- Violations at the Jul 24 complaint inspection2 high priority (1 fixed by the Aug 3 follow-up, 1 fixed on the spot), 1 intermediate (fixed on the spot, 1 repeat), 1 basic-10
- Extension granted on Jul 27, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsComplaint inspection
- 2nd follow-up visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitJul 27, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Tested at 0 ppm time extended from routine inspection.
More time given
- First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. liquid egg 46°F liquid egg 46°F raw salmon 48°F cut tomatoes 44°F butter 48°F cut ham 44°F cook sausage 44°F manager moved to walk in cooler
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar area tested at 10ppm chlorine Ran 5 times. Discussed to use dish washing machine in the back kitchen
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand washing sink prep line by water fountain has knifes in the sink employee removed
Fixed on the spotRepeat violation
Basic1
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Cook line tested at 100ppm
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.